| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
|
4 |
Servings |
INGREDIENTS
| 12 |
|
Oz.skinless, boneless |
|
|
chicken breats |
| 1/2 |
c |
Chicken broth |
| 1 |
t |
Cornstarch |
| 1 |
|
16 oz frozen yellow |
|
|
green and red peppers |
|
|
and |
|
|
onions stir fry veggies |
| 1 |
|
9 oz refrigerated |
|
|
fettucine or linguine |
| 1 |
T |
Olive oil |
| 2 |
t |
Bottled minced garlic |
| 1/4 |
t |
Crushed red pepper, up to |
|
|
1/2 |
| 1/2 |
c |
Chopped tomatoes |
| 1/4 |
c |
Snipped fresh basil |
|
|
Romano cheese |
INSTRUCTIONS
1997
I got the new edition of Better Homes and Gardens yesterday, and this
looked so good, I ended up making it for dinner. It was quick, tasty,
and reasonably healthy. What more could I ask for? Rinse chicken and
pat dry with paper towels; cut into bite-size pieces and set aside.
Stir together chicken broth and cornstarch; set aside. Bring a large
pot of salted water to boiling. Add frozen pepper mixture and pasta.
Return to boiling and cook for 2 minutes or till pasta is just tender.
Drain and return to saucepan. Toss with 1 teaspoon of the olive oil.
Keep pasta warm. Meanwhile, in a large skillet, heat remaining olive
oil over medium-high heat. Add chicken, garlic and crushed red pepper.
Cook for two to three minutes, or until chicken is no longer pink,
stirring often. Push chicken to sides of skillet. Stir cornstarch
mixture and add to center of skillet. Cook and stir till thickened and
bubbly. Stir all ingredients together to coat with sauce. Remove
chicken and sauce from heat; toss with cooked pasta mixture, tomatoes,
and basil. Serve topped with curls of Romano cheese. Nutrition facts
per serving: 389 cal., 9 g total fat (1 g. sat. fat), 96 mg chol., 261
mg sodium, 46 g, carbo., 1 g fiber, and 28 g, pro. Posted to EAT-L
Digest by Mandy Bell <mbell@CDSNET.NET> on Aug 28,
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